This beautiful egg-shaped plant with its vibrant, purple skin is most commonly known as the eggplant in the US but I prefer the name Aubergine, a more elegant term for the delicious and nutritious vegetable.
For those of you who are trying to reduce your intake of grains and take a more whole foods approach to your diet, try replacing breads and pastas with aubergine in some of your meals. From pizza to lasagna, the possibilities are endless.
Cut the whole vegetable into 1/2 inch thick slices, salt and let sit for 15-30 minutes. While the aubergine is resting, crack two raw eggs into one bowl and lightly whip them. In the other bowl, mix together 1/2 cup almond meal, 1/2 cup finely ground parmesan cheese, 1 tsp. dried Italian seasoning or Herbs de Provence, and 1/2 teaspoon each salt and pepper; mix.
With a paper towel, dry off the slices and one at a time, dip a slice of the aubergine into the egg batter and then coat both sides with the cheese mixture and place on a non-stick baking tray. When finished, bake at 450 degrees for 15 minutes on one side; flip the slices and bake for another 10 minutes.
Serve warm or cold. I always double the recipe so I can have toast all week. Enjoy!